Peanut Noodle Salad with Edamame and Bok Choy

By Joanne Bruno (courtesy of Chef Marcus Samuelson)

The truth of the matter is that if you locked me up on a desert isle and told me I could only eat one thing for the rest of my life, every day, ever and anon…I would choose peanut butter.  There’s no doubt about it.  Peanut butter is, was, and ever shall be my ultimate favorite food group.  (Yes, you heard me right.  Food group.)

And while I don’t usually like to mince words with the things in life that make me happiest…I have a bit of a bone to pick with peanut butter and its calorie content.  How am I supposed to eat it every day of my life when it insists on behaving this way?  And on that note…how can I not?  Well, thankfully with this noodle salad, you can actually satisfy your peanut butter cravings without going on an all-out calorie binge.

These noodles are bulked up with tons of vegetables – bell pepper, bok choy, and edamame so that you get the entire delicious flavor of peanut sauce without quite as many calories.  Definitely a win/win lunch and dinner if you ask me!

(Serves 4, adapted from Peas and Thank You)

Ingredients:

1/2 cup light coconut milk
1/2 cup diced fire-roasted tomatoes
1/4 cup natural peanut butter
3 tbsp soy sauce
juice of 1 lime
2 tsp minced ginger
1 tsp minced garlic
1 tbsp honey or agave nectar
sriracha, to taste
8 oz whole wheat spaghetti
1 red bell pepper, chopped
4 heads baby bok choy, chopped
2 cups frozen edamame
1/4 cup fresh cilantro, ngredients:
1/2 cup light coconut milk
1/2 cup diced fire-roasted tomatoes
1/4 cup natural peanut butter
3 tbsp soy sauce
juice of 1 lime
2 tsp minced ginger
1 tsp minced garlic
1 tbsp honey or agave nectar
sriracha, to taste
8 oz whole wheat spaghetti
1 red bell pepper, chopped
4 heads baby bok choy, chopped
2 cups frozen edamame
1/4 cup fresh cilantro,

 Method:

1. Combine the coconut milk, tomatoes, peanut butter, soy sauce, lime, ginger, garlic, and honey to the bowl of a food processor.  Process until smooth.  Add sriracha to taste.
2. Set a pot of salted water to boil for the pasta.  Cook until al dente.  Set aside.
3. While the pasta cooks, spray a large non-stick skillet with cooking spray and heat over medium-high.  Add the bell pepper and bok choy to the pan, cooking for about 5 minutes or until crisp-tender.  Add the edamame and cook until heated through.
4. Add the spaghetti to the pan and pour the peanut sauce over the spaghetti/vegetable mix, tossing to coat.  Serve warm or at room temperature, topped with fresh cilantro.

Joanne Bruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: Eats Well With Others.